Hey Nomsters, Kim here! I’m really excited for today’s post because I’m sharing my mom’s bulgogi recipe with you all. She’s a fantastic cook, so I grew up eating delicious Korean food all day, every day. I’m going to be featuring more of her stuff on here moving forward so definitely make sure to keep an eye out.
This bulgogi recipe’s different from others because she does a few things that are “out of the norm,” but I love her take on the traditional Korean dish, and I hope you will, too. She’s all about healthy eating so she likes to incorporate extra veggies whenever possible – more on that later though. So, this is what you’re gonna need to start with:
- 2lbs of shaved beef (we like getting ours from Trader Joe’s)
- 1 small vidalia onion
- 1 TBSP of minced garlic (we make ours fresh, but you can also buy some at your local supermarket)
- 1/2 cup of soy sauce
- 1 TBSP rice wine
- 3 TBSP water
- 2 TBSP of brown sugar
- 1 TBSP of avocado oil (or any kind of cooking oil you’d like to use)
- black pepper to taste
- bean sprouts (1-2 handfuls, optional)
- Take your shaved beef and trim it (optional) before adding it to a big bowl.
- Chop up your onion and throw that in as well.
- In a separate bowl, combine your garlic, soy sauce, rice wine, water, and brown sugar.
- Mix it thoroughly before marinating your beef with it.
- Let it sit for at least 30 minutes.
- Grab a big pot and add 2 TBSP of oil and wait until it’s nice and hot.
- Take however much you want and get your stir fry on! My family LOVES onions so my mom chopped up even more and added it to the mix while it was cooking on the stove.
- If you want to up your veggie intake, wash a handful (or two) of bean sprouts and toss them in your pot as well. They add a lot of great texture to the dish!
- Add pepper to taste before enjoying your bulgogi with rice and kimchi… or at least that’s how we like to enjoy it. It’s great with doenjang jjigae too – such a classic combo!
Since there’s a good amount of bulgogi marinated, we typically put the rest in baggies to freeze for another day. There are so many different ways to enjoy this Korean staple, but I personally love the way my mom makes hers. She usually also adds scallions, but we didn’t have any on us at the time. You can just add them in while you’re cooking though!
Anyways, I hope you enjoyed reading today’s post! If you have any questions about how to make this dish at home, make sure to let us know by commenting below. For more on delish recipes, make sure to check outthis tab, and stay tuned for more content coming your way. Until next time, Nomsters – happy eating!